Crunchy Asian Noodle Salad


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This slaw is Yum-Mo and Eas-y. I had a cookout a few weeks ago and asked everyone to buy a side dish. My friend Karen brought the most yummy Asian noodle salad/slaw and I asked her for the recipe which I lost about 3 seconds later. Since she is a mom to 11 month old, moving to a new house, selling the current home and planning the 1 year old’s bday – I thought ‘best not to bug her’, go straight to Pinterest and find something that looks similar. 

So there is that awesome website that shows Pinterest fails for finding humor when we try the DIY and fail (  BUT, you will not find this recipe on this site because its awesome. The salad has ‘crunchy’ in the name so obviously, its crunch. Heads up: if you have leftovers the flavors are delicious up to 3 days, it just loses its crunch of the ramen and almonds. The bright flavors, the variety of textures, the colors, and the sweet/tanginess of the salad leads people to believe you slaved in the kitchen – but it is super easy and takes very little time. Have fun!


  • 1 (16-ounce) bag broccoli slaw mix
  • 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
  • 1 cup shelled and cooked edamame
  • 1 mango, peeled, pitted, and julienned (or diced)
  • 1/2 cup thinly-sliced almonds
  • 1/2 cup thinly-sliced green onions (scallions)
  • Asian honey vinaigrette (see ingredients below)
    • 2/3 cup EVOO
    • 1/3 cup honey
    • 1/3 cup rice wine vinegar
    • 2 teaspoons soy sauce
    • 1/4 teaspoon sesame oil
    • pinch of salt and black pepper


  1. Heat oven to 375 degrees.
  2. While oven is heating mix all vinaigrette ingredients in a mason jar and shake until combined – or you can whisk together in a bowl. Refrigerate for at least 1 hour. 
  3. Use a mallet or your hands to pound out the Ramen noodles so they are in tinier pieces.
  4. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
  5. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
  6. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)
  7. Add all ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
    • You should remix/shake the vinaigrette before mixing into the salad since it has honey it it and will be thick after refrigeration
  8. Serve immediately, or cover and refrigerate for up to 3 days. 

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All the goods for the salad dressing

photo 1


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About to pound out some Ramen

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Toasting the Ramen and almonds

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Slaw and green onions and edimame

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toasted almonds and Ramen

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Final product!

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Slaw with the roast beef sandwiches – recipe here


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